Cabin doors are closed, wheels are up and this post is coming to you from somewhere over the Atlantic. The last 4 days have been a whirlwind of fun. Full of once in a lifetime experiences. We ate and drank all the things. Fromage, escargot, foie gras, macaroon, pain et chocolat, and roughly a million espressos. But before we indulge into the flavors and textures that create a palatable Parisian getaway, we need to talk. There was a promise made for a quick, delicious recipe and it's right here.
Oh, hello Sheet Pan Chicken Piccata.
Two Sheet Pans to Happy
Life is busy. While it's nice to slice filets, pound them thin, dredge in flour and pan sauté there isn't always time for that. Sheet pan chicken piccata to the rescue.
Like a chicken dinner hero, wearing a cape. I like to think the cape would leave a trail of velvety lemon sauce in his hero travels, bringing tasty, easy dinners to busy families across the land. Mostly because I have an active imagination. And if we're both living in the same world of culinary satisfaction, there's no such thing as too much sauce.
But it's still, the cape's a nice touch.
Two sheet pans and a large bowl. That's all you need to make this winner. For reals though. Two sheet pans and 40 minutes for prep and cooking. Fewer dishes = win.
Marinate + Bake + Serve
In a large bowl or ziplock, combine ½ the marinade ingredients and let the chicken chill while we prep all the rest. The cornstarch in the marinade will act as the thickening agent, like the flour would if we were to go the traditional route of making the sauce in the same pan as the sautéed chicken.
Vegetable prep is quick and painless. Zest the lemon, slice into wheels, set aside. Trim the asparagus, drizzle with olive oil, sprinkle with a pinch of kosher salt and lemon zest. Clean the potatoes, halve any larger pieces, toss with olive oil, kosher salt, garlic and rosemary. Feel free to go fresh or jarred for the rosemary and garlic!
Vegetables on one sheet pan, chicken and marinade on the other. Bake it off. Then comes my favorite part. More sauce please!
The remaining marinade coats the baked chicken like a soft, lemony blanket of velvety texture. Broil the chicken for 5 minutes on high to caramelize the butter with the lemon and to cook the cornstarch into the sauce. Leaving a thickened, coat of piccata sauce you just need to dish up and serve.
Dinner is served and now we can get back to more important things...like the new episode of the Voice and only washing two sheet pans.
Okay, TBH, those are probably going in the dishwasher too. But that can stay between you and I and the dishwasher.
Sheet Pan Chicken Piccata
- 2 lbs chicken breast
- 1 lemon (zested, then sliced)
- 1 ½ cup lemon juice
- 6 tablespoon butter (melted, cooled)
- ½ cup white wine
- 1 ½ tablespoon corn starch
- 1 tablespoon capers
- 3 tablespoon olive oil (divided)
- 1 bunch asparagus (ends trimmed)
- 1 lb fingerling potatoes
- 1 tablespoon chopped garlic
- 1 teaspoon rosemary (fresh or dried)
- kosher salt
- black pepper
- Preheat oven to 425°F. In a bowl, whisk together lemon, white wine, butter and cornstarch. Add half the marinade to the chicken in a separate bowl or ziplock bag. Let marinate while preparing the vegetables.
- Drizzle asparagus with half the olive oil, sprinkle with ¾ of the lemon zest and kosher salt. Arrange on one half of a large sheet pan.
- On the other side of the sheet pan, arrange fingerling potatoes. Coat with olive oil, garlic, rosemary and mix together. Sprinkle with kosher salt and black pepper.
- On a medium to small sheet pan, lay chicken breast flat. Sprinkle with kosher salt, pepper and remaining lemon zest. Top with each chicken breast with lemon slices. Coat with any remaining marinade left in the bowl/bag (without using the reserved half of marinade.) Sprinkle with capers.
- Bake both sheet pans at 425°F for 25 minutes. After baking, coat chicken with reserved half of marinade. Broil both the chicken and vegetables on high for 5 minutes.
Making again today! Best chicken picatta ever. So fresh! Make it!! She
Thank you so much! So happy to hear you love this recipe!
Sheila Karns says
This is quite possibly the best sheet pan recipe EVER! I didnt have any fingerlings so I added sweet potatoes. Followed recipe closely and it was amazing! Thank You! It is healthy deliscious and satisfying!
soooooooo happy to hear you loved it!!!
I've never made Chicken Piccata and now I have no excuse not to! This looks perfect for for days when I want to whip up something healthy for dinner without spending all day in the kitchen.
Joscelyn | Wife Mama Foodie says
Mmm, this looks soooo yummy! Love any meal that can be made easily in the oven! Need to try this soon!
Brit Strawbridge says
Oh this so looks so yummy & fresh! The perfect spring dish! Definitely making it this week 🙂 thanks for sharing!
Cait Weingartner says
This dish looks amazing! Next to my crock pot, sheet pan cooking is my favorite way to prepare dinner. I'm really looking forward to trying this recipe soon.
Crock pot and sheet pans are awesome! I want to try the Instant craze next!
That looks amazingly good! I love the roasted veggies, especially the asparagus!
Abby of Life in the Fash Lane
The roasted veggies are my favorite part! I love when the tops of the asparagus get just a touch crunchy!
Tessa Duff says
Thank you for sharing this recipe, can't wait to try it!
Alicia Nicole @ Melanated Beautiful says
This looks so easy but incredibly delicious! I'm gonna save this one for a rainy day 🙂
Southern & Style says
This looks absolutely delish! I am a teacher so I'm always looking for easy, tasty meals to have on the table for my family and this one definitely fits that bill!
Southern And Style
Lecy | A Simpler Grace says
This looks so delicious and your images are phenomenal! I'm pinning this recipe now to try for the family soon. 🙂
Oh my! This looks incredible. I love sheet pan meals!
I love sheet pan meals! This looks delicious!
Ashley Stephenson says
Wow this looks amazing!! It is 9am and you have my stomach growling for this!